Crispy Coconut Fried Chicken Tenders With Spicy Mango Slaw

Crispy Coconut Fried Chicken Tenders With Spicy Mango Slaw
  • Prep Time: 10
  • Total Time: 35
  • Servings: 4

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About this Recipe

Welcome to the islands! Take a vacay without leaving your patio.


1 Pkg Maple Leaf Prime® Chicken Tenders
2 cups (500 mL) buttermilk
1 1/2 tbsp (22.5 mL) dry mustard
1 tbsp (15 mL) onion powder
1 tbsp (15 mL) garlic powder
1/2 tsp (2.5 mL) paprika
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) pepper
2 cups (500 mL) flour
1/2 cup (125 mL) potato starch
1 tbsp (15 mL) dry mustard
2 tbsp (30 mL) paprika
1/4 tsp (1.25 mL) cayenne
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) pepper
2 large ripe mangoes, peeled and sliced thinly
1/2 small red onion, sliced thinly
1 small red pepper, seeded and thinly sliced
1 cup (250 mL) sweet coconut flakes
1 tbsp (15 mL) chili flakes
1/4 cup (60 mL) green onion, thinly sliced
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) lime juice
Vegetable oil


IN a large ziplock bag combine chicken, buttermilk, and seasonings.

ALLOW to marinate 2 hours or over night.

SIFT together flour, potato starch, coconut, and seasonings.

DRAIN marinade from chicken.

DREDGE chicken in flour mixture.

HEAT enough oil to 375 degrees.

FRY chicken in batches until golden brown or until an internal temperature of 165 degrees is reached.

IN a small bowl combine the mangoes, peppers and onions.

POUR in lime juice and olive oil.

TOSS to coat and season with salt and pepper.

SERVE chicken fingers over mango slaw.

SPRINKLE with additional coconut if desired.


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